The second was even more eye-catching - the beautiful geometric wonder of Romanesco broccoli. Also from Italy, it is in the broccoli/cauliflower family and in fact also referred to as Roman cauliflower. Sort of broccoli and cauliflowers gorgeous love child :) and so tender it's perfectly crunchy raw or lightly blanched.
Savoy Salad w/ Fried Shiitake Mushrooms and Toasted Seeds
1.5 cups of savoy cabbage or kale
3-4 large fresh heads of shiitake mushrooms
1 small red onion
1 - 2 T seeds and/or nuts (I used walnuts and pumpkin seeds)
2 T + 1 t olive oil
1 t apple cider vinegar
1 drop Stevia liquid (optional)
dry mustard powder
- Wash the cabbage (or kale if using), squeeze, and cut into strips. Then whisk together about 1.5 T of the olive oil with the vinegar, Stevia, mustard and salt. Set aside.
- Slice the mushrooms medium/thin and dice the red onions.
- Heat a medium pan and add seeds, toasting for a few minutes. Remove from heat.
- In the same pan, warm remaining oil (or a pat of butter if you like!) and add the onions and mushrooms. Sautée for roughly 5 minutes before removing from heat.
- Toss together the cabbage, onions, mushrooms, seeds and vinegraitte. The warm/cool contrast is what makes this great.
1.5 cups of savoy cabbage
1 head of Romanesco broccoli
1 small red onion
1 small clove of garlic, minced (optional)
2 T plain yogurt
1 T homemade mayonnaise
1 t apple cider vinegar or lemon juice
1/2 t dry mustard powder
1/4 t garlic salt (or plain sea salt if using fresh garlic)
- Blanch the cabbage for 1-2 minutes in boiling water. Remove to ice water to cool, and blanch the Romanesco for 3 minutes. Remove to ice water.
- While the vegetables blanch, mix together the yogurt, mayonnaise, mustard powder, lemon juice or vinegar, and salt. Chill.
- Dice the red onion, and wring excess water from cooled cabbage.
- Toss it all together and enjoy!